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Process for producing baked potato slices with expanded texture

a technology of baked potato and texture, which is applied in the field of process for producing baked potato slices with expanded texture, can solve the problems of lack of light, crispy, expanded qualities of fried potato chips, and no prior art process has been successful in creating potatoes, etc., and achieves rapid dehydration and expansion, thin and crunchier

Active Publication Date: 2011-01-11
FRITO LAY NORTH AMERICA INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0010]The above as well as additional features and advantages of the present invention will become apparent in the following written detailed description.

Problems solved by technology

In many consumers' minds, fried potato chips do not qualify as a healthy snack food because oil is absorbed by the chip during the frying process.
These baked potato chips do contain less oil than fried potato chips, but their texture lacks some of the light, crispy, expanded qualities of fried potato chips.
No prior art process has been successful in creating a potato chip that has not been fried, but that still has the desirable light, crispy, expanded texture of a fried potato chip.

Method used

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  • Process for producing baked potato slices with expanded texture
  • Process for producing baked potato slices with expanded texture

Examples

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Effect test

example 1

Baked Expanded Potato Chip

[0022]Raw potato slices between about 0.5 millimeters and about 3 millimeters thick were blanched in boiling water for between about 30 seconds and about 4 minutes. The potato slices were then pre-dried in an air stream and introduced into a microwave oven. The microwave oven contained superheated steam at a temperature between about 100° C. and about 160° C., which helped encourage even heating and prevent dehydration at higher temperatures (although the temperature of the potato slices was kept below 110° C.). The potato slices were heated in the microwave / steam oven for between about 30 seconds and about 10 minutes, until their moisture content was between about 11% and about 14% by weight.

[0023]Each slice was then heated and compressed in apressure popper. In the pressure popper, the bottom plate initially formed a cavity inside the mold. Each potato slice was then fed into the cavity and the top plate and bottom plate compressed and heated the potato s...

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PUM

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Abstract

A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again.

Description

BACKGROUND OF THE INVENTION[0001]1. Technical Field[0002]The present invention relates to a process for producing baked potato slices with expanded texture similar to fried potato chips.[0003]2. Description of Related Art[0004]Snack foods such as potato chips are popular consumer items for which there exists a great demand. Potato chips are prepared by cooking slices of whole potatoes. One prior art method of cooking the potato slices involves immersing, the raw potato slices in a hot oil bath, which is otherwise known as “frying” the potato slices. Fried potato slices are referred to herein as “fried potato chips.”[0005]Fried potato chips have a light, crispy and expanded texture that is desired by consumers. This desirable texture is imparted into the fried potato chips because placing the raw potato slices into the hot oil bath causes moisture to quickly escape from the interior of the potato slice, thereby expanding the texture of the potato starch. This light, crispy, expanded ...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): A23P1/14A23L5/30A23L19/12A23L19/18
CPCA23L1/0085A23L1/0121A23L1/0128A23L1/025A23L1/216A23L1/217A23V2002/00A23V2200/3324A23L5/13A23L5/15A23L5/30A23L19/12A23L19/18A23P30/32
Inventor ANAND, ASHISHHARGROVE, ROBIN S.RAO, V. N. MOHAN
Owner FRITO LAY NORTH AMERICA INC
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